Fish & Seafood
Slow-Roasted Duck
Roast duck is a classic that is well worth cooking a day ahead. Roasted slowly at a low temperature, the meat falls off the bone and you get both clear juices and rendered duck fat. Serve it with roast potatoes, mashed potatoes, or traditionally with sauerkraut and bread dumplings.
Total: 4 h 10 min
Servings: 4
Method
01.
Salt the legs or the whole duck generously and sprinkle with caraway seeds. Place the legs side by side in a roasting tin and pour in a little water, just enough to cover the base. Heat the oven to 12…
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